Nutritional Facts

Directions

Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes.

Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes.

Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.Yield: 6-8 servings.

Originally published as Pumpkin Cheesecake in Quick Cooking
November/December 1998, p15

"This was a wonderful combination of pumpkin pie and a simple cheesecake. It was easy to make, but instead of using the graham cracker crust I substituted with a refrigerated pie crust to make it more like a pie."